The adage less is more is certainly true with this recipe. It only uses five ingredients, but they compliment each other and produce an extremely tasty salad. Unlike my mother's recipe that used fresh cranberries, this recipe uses a can of whole berry cranberry sauce. This means I can make the salad year round and not just October through December when fresh cranberries are in season. This is a good thing because it's a wonderful accompaniment to an Easter ham.
I always use sugar-free gelatin and this recipe is no exception. Cranberries are tart so, if you want the salad to be a little sweeter, you might opt to use a package of regular gelatin instead. Although the recipe calls for cherry gelatin, you could substitute another red gelatin if you prefer. I think the salad would be delicious with cranberry gelatin.
This salad is an easy holiday dish because it can be made ahead of time. Sometimes I use a jello mold; other times, I put the salad in a Corning Ware casserole dish. If I'm not unmolding the salad, I don't bother greasing the dish. If I'm molding the salad, I follow the tips mentioned here.
Now that I know cranberries are delicious with the right combination of ingredients, I'm looking for new cranberry recipes. The in-laws don't know it yet, but I'm trying a new cranberry relish recipe this year for Thanksgiving. I hope they like it as much as they do the Southern Cranberry Salad.